This is great on top of white rice for dinner, or with an egg for breakfast!

Ingredients:

1 cup cooked lentils

1 can chickpeas

1 onion

2 cloves garlic

1/2 cup soy chorizo

1 teaspoon red wine vinegar

salt and pepper to taste

Directions:

Sautee onion and garlic until onion is translucent. Add chorizo and cook another few minutes, until slightly browned. Add lentils and chickpeas, then cook another few minutes. Season with vinegar, salt, and pepper. Adjust seasonings if anything seems off.

In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent – about 3 minutes. Set aside.

Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”

Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.

NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.

Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.

Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.

Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.

Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.

At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love thispizza sauce).

Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.

To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.

Share this:

Like this:

-I used the minimum times for each step, and added some cornmeal to the bottom of the loaf before starting to bake. I also added about a 1 teaspoon of brown sugar to the flower in step 1, to help the yeast work in the reduced time. This bread was delicious this morning with home made pesto and scrambled eggs on top!

Ingredients:

3 cups all-purpose flour

1½ cups luke-warm water

1-2 teaspoon sea salt

1 teaspoon yeast

Instructions:

In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon stir together until the mixture resembles a shaggy dough.

Cover dough with a plastic wrap and let sit in room temperature for 8-18 hours. Dough will bubble up and rise.

After dough is ready, preheat oven to 450 F.

Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with the plastic wrap and let the dough rest.

While dough is resting, put your dutch oven into the preheated oven for 30 minutes.

After the 30 minutes are up carefully remove the dutch oven and with floured hands place the bread dough into it. (You can put a piece of parchment under it if your dutch oven doesn’t have an enamel coating.)

Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered. Bread will be golden, crusty and delicious!

2 cups water (!! measure this out, it’s actually important this time!)

1 small sweet potato, peeled and chopped

1 medium sweet onion, chopped

boiled vegetables from above

remaining water from the veggie pot (about 1.5 cups)

1 cup raw cashews, soaked for about half a day

1/3 cup nutritional yeast

1 tablespoon dijon mustard

1 clove garlic, minced (or 1/4 teaspoon garlic powder)

1/2 teaspoon paprika

1 teaspoon turmeric

1 teaspoon salt, or to taste

pepper, to taste

dash of cayenne pepper (optional)

1 pound pasta

Instructions:

In a small pot, bring 2 cups of water to a boil. Add in the sweet potato and onion. Boil for 10-15 minutes, or until everything is soft and can be pierced with a fork. Remove from heat.

In a separate pot, start boiling the water for the pasta. Cook 16 oz. of your favorite pasta, according to directions. Drain and transfer pasta back to pot.

Start making the cheese sauce. Spoon out the boiled vegetables and transfer them to a blender. Add in the remaining boiled water from that pot. Be careful, it’s very hot! Add in rest of the ingredients for the cheese sauce. Blend it up and be sure to let heat out or else it can explode.

Pour the water into a 3-quart bowl or large, lidded plastic food container. Using a wooden spoon, mix in the oil, salt, yeast, and sugar. Don’t worry about dissolving all of the ingredients; just stir well to combine. Don’t bother “proofing” the yeast, either—it shouldn’t fail if used before its expiration date.

Add the flour and mix until uniformly moist. The dough will be quite wet; no kneading is necessary. (Personally, I used 3 3/4 cups AP flour, 1/4 cup wheat flour, and 1/4 cup cornmeal in my dough- and I really liked the resulting texture.)

Loosely cover the bowl with plastic wrap or partially cover the plastic container (leave the lid open a crack to let gases escape). Let the dough rise for 2 hours at room temperature. The dough will fully expand and may even begin to collapse within this time.

Do not punch down this dough—it will collapse on its own and later shrink while it chills in the refrigerator; it will never regain its height, and that’s OK.

Refrigerate the dough, loosely covered, for at least 3 hours before using.

Make Ahead Tips

The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.

This is the best fake-cheese ever. It tastes nutty like real parmesan, and only takes about 3 minutes to make. But you need a food processor or blender, and probably a trip to Whole Foods for the nutritional yeast.

Ingredients:

3/4 cup raw cashews

3 Tbsp nutritional yeast

3/4 tsp sea salt

1/4 tsp garlic powder

Instructions:

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

Cut carrot and onion into chunks and add to food processor with garlic.

Add to the food processor: towel-dried lentils and chickpeas, eggs, oats, handful of herbs (optional), all of the spices, salt and black pepper. Process only until the mixture has the consistency of a chunky hummus (err on the conservative side here). Add some cornmeal and/or flour to the mix if it seems too wet to form into patties.

To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick. Dust the patties lightly with flour/cornmeal on both sides.

To cook the burgers: Heat a thin layer of oil in a large skillet over medium heat. Once the oil is shimmering, cook the veggie burgers in batches. Cook until the burgers are crispy on the bottoms and the mixture holds together, about 4½ to 5 minutes. Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 4½ to 5 more minutes. Transfer the burgers to a plate, then add more oil to the pan and repeat with the remaining burgers until they are all cooked through.